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Photo of Lamb with warm lentil and celery salad by WW

Lamb with warm lentil and celery salad

Total Time
30 min
10 min
20 min


Dry lentils

¾ cup(s), (150g), French-style

Red onion

1 medium, thinly sliced

White wine vinegar

¼ cup(s), (60ml)

Lamb rump, raw

400 g, (Buy 4x125g steaks), fat trimmed


3 stick(s), (300g), thinly sliced


1½ cup(s), leaves only

Reduced fat feta cheese

100 g, crumbled

Cherry tomatoes

250 g, halved

Olive oil

1 tbs

Dijon mustard

2 tsp

Oil spray

1 x 3 second spray(s)


  1. Place lentils in a medium saucepan of boiling water over high heat. Reduce heat and simmer for 20 minutes or until lentils have softened but still hold their shape. Drain.
  2. Meanwhile, combine onion and vinegar in a small bowl and set aside.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Season lamb with salt and pepper. Cook lamb for 3 minutes each side or until golden brown and cooked to your liking. Transfer to a plate. Cover with foil and rest for 5 minutes. Thinly slice.
  4. Combine celery and leaves, feta, tomato, oil and mustard in a large bowl. Add warm lentils. Drain onion and add to salad with lamb. Season with salt and pepper and gently toss to combine.


TIP: To speed up this recipe, toss a 400g can of rinsed, drained brown lentils in a non-stick frying pan until warm.